Am mesmerized, watching the video of the US Airways plane, in the Hudson River.
Lots of guardian angels in Manhattan, today, both heavenly and of this earth.
Life is good......................
Turning to why we're here, Blueberry Crumb Cake. This is a recipe adapted from Baking From My Home To Yours, by Dorie Greenspan. It is a fantastic cookbook. It has become my 'go to', not only for the excellent recipes, but for all the tips she offers. I highly recommend it.
Blueberry Crumb Cake
350 degrees
8" square pan, buttered
Crumb mixture
5 T. unsalted butter, room temp
1/4 cup sugar (I use C&H Baker's sugar, ultrafine)
1/3 cup (packed) light brown sugar
1/3 cup all purpose flour
1/4 t. salt
1/2 cup chopped walnuts
Put all ingredients, except the nuts, in food processor and pulse until mixture forms clumps and curds and holds together when pressed.
Scrape the topping into a bowl, stir in nuts and press a piece of plastic against the surface.
Refrigerate until needed. (covered well, the crumb mix can be refrigerated for up to 3 days)
Cake mixture
1 pint (2 cups) blueberries (fresh is best, but frozen - not thawed- are ok)
2 cups, plus 2 t., all purpose flour
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/4 t. ground cinnamon
1/8 t. nutmeg
1/4 t. cake spice, optional
2/3 cup sugar
grated zest of 1/2 lemon
6 T. unsalted butter, room temp
2 large eggs, room temp
1 t. vanilla extract
1/2 cup buttermilk
Using your fingers, toss blueberries and 2 t. flour together in a small bowl, just to coat the berries; set aside.
Whisk together the remaining 2 cups flour, the baking powder, baking soda, salt and the spices. Set aside.
In the bowl of a stand mixer, or another large bowl, rub the sugar and zest together with your
fingertips until sugar is moist and aromatic ---- ohhhhhh, it smells so good.
Add butter. Using the stand mixer or a hand mixer, beat the sugar and butter at medium speed until light, about 3 minutes.
Add eggs, one at a time, beating for about 1 minute after each addition.
Beat in vanilla extract. Batter may well look curdled -- not to worry.
Reduce mixer speed to low and add flour mixture and buttermilk alternately. Flour in 3 parts and buttermilk in 2 parts. Begin and end with the dry ingredients.
With a rubber spatula, gently stir in the berries.
Scrape batter into buttered pan; smooth top gently with a spatula.
With fingertips, break crumb mixture into small crumb pieces. Scatter over the batter. Press them down, ever so slightly.
Place pan on a baking sheet or jelly roll pan.
Bake 55 to 65 minutes, or until crumbs are golden and cake tester inserted into center of the cake comes out clean. Transfer pan to a rack and cool.
My Notes:
Crumb mixture calls for a food processor. I don't have a formal food processor. I have the original food processor ---- my hands. I put all the ingredients except the nuts in a bowl, and just used my hands to get it all combined.
The sugar: regular sugar is fine to use. Awhile ago I read about using 'baker's sugar' which is ultrafine. Supposed to give a finer 'crumb', so I tried it, and it does. So now when I bake I generally use 'baker's sugar'.
Cake spice: strictly optional, not in the original recipe. I found the cake spice at my favorite spice store in Wauwatosa. I throw some into just about every recipe that calls for cinnamon and/or nutmeg. If you find cake spice, buy some. It adds just that little extra taste.
Buttermilk: I 'make' my own buttermilk. 1 T plain vinegar in a measuring cup, then fill the
measuring cup to 1 cup. Stir. Let sit for about 5-10 minutes. This is heresy to many bakers, but I am heresy-resistant. Now, if I knew I would be using lots of buttermilk in a short period of time, I'd buy a container of it. But, you'd probably still find me throwing it out after Mr. Restaurant Quality found it languishing in the back of the frig.
Thursday, January 15, 2009
Wednesday, January 14, 2009
Luck Of The Irish Brownies
Hello from the sunny, warm SouthWest!!!!
Thinking of all of you who are shivering on the banks of the Great City on a Great Lake. Wish I could say 'wish I were there', but I cannot. Wait a minute, while I go and close the french doors leading out to the patio.....................
My Sister, Ms. Hawley Road, has made a request. Her workgroup is having a 'bring in the treats' party to acknowledge the worst consumer day of the year ----- the day credit card bills are mailed. Ms. Hawley Road thought this recipe would be a winner and with just a little bit of
Bailey's, I think she's correct..............
Luck Of The Irish Brownies
350 degrees, preheat
9x13 pan; line with foil and butter
Chocolate Stuff
1 cup butter
4 ounces unsweetened chocolate (squares or a bar)
2 cups sugar
4 large eggs
1 1/2 cups all purpose flour
1/2 t. salt
Place butter and chocolate into medium saucepan; melt over low heat, stirring often.
Remove from heat and let cool.
Beat sugar and eggs together in bowl, w/ electric mixer, until light and fluffy (approx 4 minutes).
Add flour and salt gradually.
Fold into cooled chocolate mixture.
Cream Stuff
2-8 ounce packages cream cheese, softened
1/3 cup sugar
1 large egg
3 T. Bailey's (I use the chocolate mint flavor, but 'regular' is good, too)
Combine cream cheese and sugar in another bowl. Beat until creamy.
Add egg and Bailey's and beat.
Pour half the chocolate mixture into the prepared pan.
Spread all of the cream cheese mixture over the chocolate layer.
Pour the remaining chocolate mixture over the cream cheese layer and smooth, preferably with
an offset spatula.
If you'd like, swirl the layers to create a marbled effect.
Bake for 40 minutes.
Cool completely before cutting.
Major Hint: Cut with a plastic knife.
Thinking of all of you who are shivering on the banks of the Great City on a Great Lake. Wish I could say 'wish I were there', but I cannot. Wait a minute, while I go and close the french doors leading out to the patio.....................
My Sister, Ms. Hawley Road, has made a request. Her workgroup is having a 'bring in the treats' party to acknowledge the worst consumer day of the year ----- the day credit card bills are mailed. Ms. Hawley Road thought this recipe would be a winner and with just a little bit of
Bailey's, I think she's correct..............
Luck Of The Irish Brownies
350 degrees, preheat
9x13 pan; line with foil and butter
Chocolate Stuff
1 cup butter
4 ounces unsweetened chocolate (squares or a bar)
2 cups sugar
4 large eggs
1 1/2 cups all purpose flour
1/2 t. salt
Place butter and chocolate into medium saucepan; melt over low heat, stirring often.
Remove from heat and let cool.
Beat sugar and eggs together in bowl, w/ electric mixer, until light and fluffy (approx 4 minutes).
Add flour and salt gradually.
Fold into cooled chocolate mixture.
Cream Stuff
2-8 ounce packages cream cheese, softened
1/3 cup sugar
1 large egg
3 T. Bailey's (I use the chocolate mint flavor, but 'regular' is good, too)
Combine cream cheese and sugar in another bowl. Beat until creamy.
Add egg and Bailey's and beat.
Pour half the chocolate mixture into the prepared pan.
Spread all of the cream cheese mixture over the chocolate layer.
Pour the remaining chocolate mixture over the cream cheese layer and smooth, preferably with
an offset spatula.
If you'd like, swirl the layers to create a marbled effect.
Bake for 40 minutes.
Cool completely before cutting.
Major Hint: Cut with a plastic knife.
Monday, January 5, 2009
Sweet and Sour Chicken
Today, while taking care of Little Sweetheart #5, I made dinner for her Mommy and Daddy (and for myself and Mr. Restaurant Quality). It's a side benefit of having me babysit --- I make dinner. Today, I even made portions of it one-handed, with a four month old on my hip - like riding a bike - you never forget. She is a very good assistant.
I made Sweet Tangy Plum Spiced Chicken. Came home and sat down to post it, but I see I already have. So, with a glass of wine in hand, I have to post something. Hence, the sweet and sour chicken recipe. It is delicious and comes together very quickly.
I serve it with brown rice (I use the instant stuff, already in a bag, and put it in the microwave for 10 minutes in a bowl of water).
Sweet and Sour Chicken
1/4 cup seasoned rice vinegar*
2 T. soy sauce
2 T. cornstarch
2 T. apricot preserves
2 T. oil, divided
1 pound chicken tenders, cut into bite-size pieces*
4 cloves garlic, minced
2 t. finely grated or minced ginger*
1 cup chicken broth
6 cups bite size pieces of vegies, such as snow peas, broccoli, bell peppers*
1 5-oz can sliced water chestnuts, drained
Whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.
Heat 1 T. oil in large skillet over medium-high heat. Add chicken and cook, undisturbed, for 2 minutes. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots,, about 2 minutes more. Transfer to a plate and cover with foil.
Add the remaining 1 T. oil, garlic and ginger to the pan and cook, stirring until fragrant, 20-30 seconds.
Add broth and bring to boil, stirring constantly.
Add vegies, reduce heat to simmer, cover and cook until the vegies are tender crisp, 4-6 minutes.
Stir in water chestnuts and chicken.
Whisk reserved sauce and add to the pan. Simmer, stirring constantly, until sauce is thickened
and chicken is heated through, about 1 minute.
Serve with rice.
My Notes:
* If you don't have seasoned rice vinegar, just use plain rice vinegar.
I don't buy chicken tenders, I buy boneless, skinless chicken breasts. For this recipe I use 3 halves.
I use bottled 'ground' ginger. It's kind of like a loose paste. You'll find it in the produce section of the grocery store. I eyeball it -- probably a teaspoon. (At some stores, it will be in a plastic tube like thing.)
The vegies --- I don't measure out 6 cups. I use 2 red peppers, a green pepper, a handful of snow peas. Eyeball it - use what you like.
Upon the recommendation of Fabulous Son #1 (an excellent cook and baker), I now throw in some fresh pineapple, or canned, at the end of the process, when heating the chicken.
Questions? Let me know..............
I made Sweet Tangy Plum Spiced Chicken. Came home and sat down to post it, but I see I already have. So, with a glass of wine in hand, I have to post something. Hence, the sweet and sour chicken recipe. It is delicious and comes together very quickly.
I serve it with brown rice (I use the instant stuff, already in a bag, and put it in the microwave for 10 minutes in a bowl of water).
Sweet and Sour Chicken
1/4 cup seasoned rice vinegar*
2 T. soy sauce
2 T. cornstarch
2 T. apricot preserves
2 T. oil, divided
1 pound chicken tenders, cut into bite-size pieces*
4 cloves garlic, minced
2 t. finely grated or minced ginger*
1 cup chicken broth
6 cups bite size pieces of vegies, such as snow peas, broccoli, bell peppers*
1 5-oz can sliced water chestnuts, drained
Whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.
Heat 1 T. oil in large skillet over medium-high heat. Add chicken and cook, undisturbed, for 2 minutes. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots,, about 2 minutes more. Transfer to a plate and cover with foil.
Add the remaining 1 T. oil, garlic and ginger to the pan and cook, stirring until fragrant, 20-30 seconds.
Add broth and bring to boil, stirring constantly.
Add vegies, reduce heat to simmer, cover and cook until the vegies are tender crisp, 4-6 minutes.
Stir in water chestnuts and chicken.
Whisk reserved sauce and add to the pan. Simmer, stirring constantly, until sauce is thickened
and chicken is heated through, about 1 minute.
Serve with rice.
My Notes:
* If you don't have seasoned rice vinegar, just use plain rice vinegar.
I don't buy chicken tenders, I buy boneless, skinless chicken breasts. For this recipe I use 3 halves.
I use bottled 'ground' ginger. It's kind of like a loose paste. You'll find it in the produce section of the grocery store. I eyeball it -- probably a teaspoon. (At some stores, it will be in a plastic tube like thing.)
The vegies --- I don't measure out 6 cups. I use 2 red peppers, a green pepper, a handful of snow peas. Eyeball it - use what you like.
Upon the recommendation of Fabulous Son #1 (an excellent cook and baker), I now throw in some fresh pineapple, or canned, at the end of the process, when heating the chicken.
Questions? Let me know..............
and Happy New Year!
Hello out there in 2009..............
After the Christmas holidays, it's great to be back at Restaurant Quality. Where the heck did the time go? And by that, I mean time to prepare Restaurant Quality food on a daily basis.
Christmas week was a blur ---- in both time passing and SNOW FALLING. Really got behind on
shopping because I did not want to slide through a stop sign on my way to get 'that just perfect gift'. But, as in all years past, it always gets done. And a great Christmas was had by all.
Christmas Eve was a noisy blast from the past: The Little Sweethearts, Numbers 1-4 were at our house, with their Mommy and Daddy. Reminded us of the days when what are now The Big Sweethearts were little. Also chiming in were Fabulous Daughter #2 and Fabulous Son #2, as well as Ms. Mequon. Ms. Mequon particularly enjoyed her partnership with Fabulous Son #2 in a Pictionary duel.
Food was casual: shredded turkey sandwiches, thai pork, taco dip, bacon wrapped waterchestnuts, mini pecan tarts and cherried butter cookies, just to mention some of the things on the table.
Christmas Day was quiet at our house (but not at The Nuthouse --- home of Little Sweethearts, Numbers 1-4). For dinner, we had an outstandingly prepared standing rib roast. Will be posting the simple recipe in the days to come. It was a joint effort with Mr. Restaurant Quality; man, was it good. Lip smackin'........
After Christmas, a mad rush to 'de-decorate' the house and get ready to go to warmth and sunshine, from where I write this.
Spent today taking care of Little Sweetheart #5, all four months of her. What a doll!!!
So, now I am enjoying the traditional post babysitting glass of wine. And, with that glass of wine, I raise it to all of you (I just did), and wish you a happy, healthy, prosperous New Year. May 2009 bring you what you wish upon a star for.....................
After the Christmas holidays, it's great to be back at Restaurant Quality. Where the heck did the time go? And by that, I mean time to prepare Restaurant Quality food on a daily basis.
Christmas week was a blur ---- in both time passing and SNOW FALLING. Really got behind on
shopping because I did not want to slide through a stop sign on my way to get 'that just perfect gift'. But, as in all years past, it always gets done. And a great Christmas was had by all.
Christmas Eve was a noisy blast from the past: The Little Sweethearts, Numbers 1-4 were at our house, with their Mommy and Daddy. Reminded us of the days when what are now The Big Sweethearts were little. Also chiming in were Fabulous Daughter #2 and Fabulous Son #2, as well as Ms. Mequon. Ms. Mequon particularly enjoyed her partnership with Fabulous Son #2 in a Pictionary duel.
Food was casual: shredded turkey sandwiches, thai pork, taco dip, bacon wrapped waterchestnuts, mini pecan tarts and cherried butter cookies, just to mention some of the things on the table.
Christmas Day was quiet at our house (but not at The Nuthouse --- home of Little Sweethearts, Numbers 1-4). For dinner, we had an outstandingly prepared standing rib roast. Will be posting the simple recipe in the days to come. It was a joint effort with Mr. Restaurant Quality; man, was it good. Lip smackin'........
After Christmas, a mad rush to 'de-decorate' the house and get ready to go to warmth and sunshine, from where I write this.
Spent today taking care of Little Sweetheart #5, all four months of her. What a doll!!!
So, now I am enjoying the traditional post babysitting glass of wine. And, with that glass of wine, I raise it to all of you (I just did), and wish you a happy, healthy, prosperous New Year. May 2009 bring you what you wish upon a star for.....................
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